Homemade Beef Broth Recipe

By dette

Roasting soup bones in the oven first gives hearty beef flavor to this basic stock. In addition to soups, use the beefy broth to provide extra flavor in stews, gravies, sauces and vegetable dishes.

Ingredients

• 4 pounds meaty beef soup bones (beef shanks or short ribs)
• 3 medium carrots, cut into chunks
• 3 celery ribs, cut into chunks
• 2 medium onions, quartered
• 1/2 cup warm water
• 3 bay leaves
• 3 garlic cloves
• 8 to 10 whole peppercorns
• 3 to 4 sprigs fresh parsley
• 1 teaspoon each dried thyme, marjoram and oregano
• 3 quarts cold water

Preparation

Step 1

Place soup bones in a large roasting pan. Bake, uncovered, at 450° for 30 minutes. Add the carrots, celery and onions. Bake 30 minutes longer; drain fat.
Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to the roasting pan; stir to loosen browned bits from pan. Transfer pan juices to kettle. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, for 4-5 hours, skimming the surface as foam rises. If necessary, add hot water during the first 2 hours to keep ingredients covered.
Remove beef bones and set aside until cool enough to handle. If desired, remove meat from bones; discard bones and save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat or refrigerate for 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated for up to 3 days or frozen for 4-6 months. Yield: about 2-1/2 quarts.